There are as many ways to dress up a thumbprint as there are ways to trim a tree. Let these vari­a­tions be a jump­ing-off point for your own cookie cre­ativ­ity.

Better Homes & Gardens - - Food -

AL­MOND-CHERRY

Pre­pare dough as di­rected, ex­cept add

¹⁄₂ tsp. al­mond ex­tract with the egg yolks. Roll balls in

2 lightly beaten egg whites then in 1 cup finely

chopped sliv­ered al­monds. Bake and let cool as di­rected. Fill each with 1 tsp. cherry pie fill­ing,

plac­ing a cherry on top.

SPRIN­KLE STARS

Pre­pare dough as di­rected, ex­cept do not grease cookie sheet. Roll

balls in as­sorted non­pareils. Bake and cool as di­rected. Spoon ³⁄₄ cup canned or home­made vanilla frost­ing into a dec­o­rat­ing bag fit­ted with

a small star tip. Pipe frost­ing into each cen­ter.

MINT SPARKLERS

Pre­pare dough as di­rected, ex­cept add

¹⁄₂ tsp. mint ex­tract with the egg yolks. Do not

grease cookie sheet. Roll balls in coarse red or green sugar. Bake as di­rected. Im­me­di­ately

place a red or green candy coat­ing disk in the cen­ter of each cookie. Bake 1 minute more. If de­sired, use a tooth­pick to swirl

melted disks slightly.

LE­MON-CO­CONUT

Pre­pare dough as di­rected, ex­cept add 1 tsp. le­mon, lime, or or­ange zest with the egg yolks. Roll balls in egg

whites then in 1 cup shred­ded co­conut. Bake and let cool as di­rected. Fill each with ¹⁄₂ tsp. le­mon or lime curd.

LINZER

Pre­pare dough, bake, and

let cool as di­rected. Once cool, place ²⁄₃ cup pow­dered sugar in a large plas­tic bag. Add cook­ies, a

few at a time, shak­ing to coat. Fill each with ¹⁄₂ tsp.

rasp­berry pre­serves. Top with toasted sliced al­monds.

PB&J

Pre­pare dough as di­rected, ex­cept roll balls in 2 lightly beaten egg whites then in

1 cup finely chopped peanuts. Bake and let cool as di­rected. Fill with ¹⁄₂ tsp. creamy peanut but­ter and ¹⁄₂ tsp. grape jelly. Sprin­kle

with chopped peanuts.

TRIPLE CHOCO­LATE

Pre­pare dough as di­rected, ex­cept re­duce flour to

1¹⁄₄ cups and add ¹⁄₄ cup unsweet­ened co­coa pow­der with the flour. Roll balls in 2 lightly beaten egg whites

then in 1 cup choco­late sprin­kles. Bake as di­rected.

Im­me­di­ately press a choco­late Kiss into each.

WAL­NUTS & JAM

Pre­pare dough as di­rected,

ex­cept roll balls in two lightly beaten egg whites then in 1 cup finely chopped

wal­nuts. Bake and let cool as di­rected. Fill each with ¹⁄₂ tsp. apri­cot or

straw­berry pre­serves.

LOOK FOR REDAND GREENCANDY COAT­INGDISKS IN THECAKE-DEC­O­RAT­INGDEPART­MENT OFHOBBY AND CRAFTSSTORES.

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